Rating: 4 stars
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Unsweetened applesauce replaces some of the fat in these walnut-topped brownies.

Source: EatingWell Magazine, January/February 1993


Recipe Summary test

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

  • Melt chocolate in a small bowl over hot (not boiling) water or in a microwave oven on Medium. Set aside.

  • Stir together flour, cocoa and salt in a medium bowl. Whisk together egg whites and eggs in a large bowl. Add sugar, corn syrup, applesauce, oil and vanilla. Whisk in the chocolate. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.

  • Pour into the prepared pan and sprinkle with walnuts. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack. Cut into squares.


Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

141 calories; protein 2.2g; carbohydrates 25.7g; dietary fiber 1.4g; sugars 19.2g; fat 4.2g; saturated fat 0.9g; cholesterol 15.5mg; vitamin a iu 24.8IU; vitamin c 0.1mg; folate 20.2mcg; calcium 10.9mg; iron 1.1mg; magnesium 21.2mg; potassium 83mg; sodium 78mg; thiamin 0.1mg.

1 1/2 other carbohydrate, 1/2 fat